“To work in this industry and be successful is all about caring for those people whom you come into contact with and serving their needs whatever that may be. “ Mr. Alex Willats Alex Willats is General Manager of the Grand Hyatt Shanghai, responsible for the hotel’s day-to-day operations and Read more…
“You are only as good as your last service, which instills in me a constant drive for improvement to make it even better the next time. “ Mr. Moritz Kam Moritz Kam is the new Director of Food and Beverage at Andaz Singapore. He brings a wealth of knowledge and Read more…
“I like people, and I like different cultures. Combined with the opportunity to manage a hotel with its challenges and opportunities, it was always a clear goal of mine.” Mr. Danny Luetzel Recently I met Swiss hotelier Danny Luetzel for an interview at Hotel Éclat Beijing, the renowned art boutique Read more…
“..those guests to-date have become loyal fans who would follow me wherever I work. They know they will be in good hands.” Mr. Jack Widagdo I met Jack 6 years ago at the time he was general manager of the beautiful Alila Anji in Zhejiang, China. Jack has since returned Read more…
“Serve the right food to the customer with a heart.” Chef Chew, Chen Shiong A lot of readers are interested to know the job of a hotel executive chef, what they do, what they think, and how the heck they can make so delicious cuisines. One day I mentioned this Read more…
“Hospitality is about people and communication. I enjoy meeting and communicating with people from different backgrounds in different places every day.” Mr. Magdy Halim Last week I had an interview with Mr. Magdy Halim, general manager of the famed Radisson Collection Hotel, Yangtze Shanghai. Magdy has 27 successful years in Read more…
“..Our industry is very diverse and can offer various career paths for everyone. Take the time to experiment as much as possible early on; all those experiences will contribute to build you stronger..” Mr Pierre-Antoine Penicaud Four years ago I had this trip back to Hong Kong and instead of Read more…